Makes a 13 x 9″ coffeecake.
The original recipe called for 2 cups of chopped rhubarb and a 10 ounce package or frozen sliced strawberries. I’ve made this recipe many times using a total of 3 1/4-3 1/2 cups of fresh fruit (raspberries, blueberries, strawberries & rhubarb, apples, and even made a lemon filling once) – the “cake” itself is always tender and moist – you just need to adjust the amount of sugar depending upon the fruit.
1/2 cup sugar
1/3 cup cornstarch
3 1/2 cups chopped fresh rhubarb
2 tblsp. water
2 tbslp. lemon juice
3 cups all purpose flour
1 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1 cup butter or margarine (I always use butter and melt it slightly so that about half of each stick is still somewhat solid)
1 cup buttermilk
1 tsp. vanilla extract
3/4 cup brown sugar (can use regular white sugar)
1/2 cup all purpose flour
1/4 cup cold butter or margarine
(When using rhubarb or apples add about 1/2 tsp. cinnamon)
In a saucepan combine sugar and cornstarch; stir in fruit and water. Bring to a boil over medium heat, cook for 2 minutes or until thickened and rhubarb is tender. Remove from heat, stir in lemon juice. Let cool.
For the cake (I just dump everything into the mixing bowl of my big stand mixer); combine the flour, sugar, baking powder and baking soda in a large bowl. Add semi-melted butter, eggs, buttermilk and vanilla. Mix on low-medium speed for about 2 minutes.
Spoon two-thirds of the batter into a greased 13 x 9″ pan. Spoon cooled filling over batter. Top with remaining batter.
For topping; combine sugar and flour (and optional cinnamon). Cut in butter until mixture resembles coarse crumbs; sprinkle over batter.
Bake at 350 for 45-50 minutes or until golden brown. Cool on a wire rack.
NOTE: If you don’t have buttermilk on hand (which I rarely do) take a 1 cup measuring cup and add either 1 tblsp. vinegar or lemon juice and then fill the cup with milk – let it set for a couple of minutes and you have a great substitute.